Mushroom Creamy Asiago Chicken
The ultimate creamy mushroom chicken served over a bed of spaghetti or orzo pasta. We love this delicious chicken recipe.
Ingredients
- 2 pounds chicken breast boneless and skinless (either chicken breasts or chicken tenders)
- 2 cups sliced fresh mushrooms (mushrooms of your choice)
- 1/2 onion minced fine
- 1½ cups dry white wine
- 1/4 tsp prepared minced garlic from a jar OR 1 clove fresh garlic, minced
- 1 stick butter
- ½ cup heavy cream
- 1/4 cup asiago cheese finely grated
- 1/4 cup parmesan cheese finely grated
- 1½ tsp salt
- 1 tsp pepper
- ½ cup all-purpose flour
- fresh herbs *optional garnish
Instructions
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Pound all the chicken flat to about 1/4 inch thick. If using chicken breasts, cut into smaller pieces (2 to 3 pieces per breast)
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In a shallow glass pie plate, mix the flour with 1 teaspoon salt and one half teaspoon pepper. Dredge each piece of chicken in this seasoned flour. Melt one half of the stick of butter in a large skillet. Add the seasoned uncooked chicken to the melted butter in the pan. Sauté the chicken until golden on both sides, about 5 minutes per side. Remove all the chicken from the pan and set aside.
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Add remaining butter to the same pan. Saute the mushrooms and onions until the mushrooms begin to brown and shrink and the onions are translucent. Remove the mushrooms and onions from the pan.
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Add white wine to the pan, scraping up all the browned bits from the bottom of the pan. Add the mushroom and onion mixture back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
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Add the cream and heat through. Add the asiago and parmesan cheeses, stirring constantly over low heat until the cheese melts into the cream. Continue cooking until sauce reduces. Add the chicken back to the pan and warm through.
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Garnish with chopped fresh herbs like flat leaf parsley. Serve over pasta or rice. We served it over orzo pasta.